Pages

Stone-Ground Garlic Grits with Cheddar and Mozzarella

“What’s with that white stuff on my plate? I didn’t order that with my eggs and sausage!” That’s what Bill used to say when he ordered breakfast down South. No more! He now loves grits as much as I do and even asked me to cook up some grits last night for dinner.

Most people around here are not familiar with grits or else shudder at the thought of it. There’s baked grits, grits with a glob of butter, shrimp and grits, bacon and grits and then there’s stone-ground grits. That’s the way to go but if you’ve followed my blog, you may recall it is not available here so I order the stone-ground grits from Nora Mill.

Stone-ground grits are crunchy delicious with a little garlic and cheddar cheese. This time; however, I added mozzarella cheese. Don’t water it down and make it like cream of wheat and no sugar, please! Think of grits as a side dish and dress it like a baked potato: cheese, onions, bacon, chives, green onions, sautéed mushrooms, jalapeño peppers or hot sauce.

Here’s what Nora Mill advises for leftover grits: Pour into a glass and chill. The next day, slide them out, slice and fry them like mush for breakfast. It’s great!

Stone-Ground Garlic Grits with Cheddar and Mozzarella

Ingredients:

1 cup stone ground grits

1 teaspoons salt

3 cups water

1 tablespoon garlic powder (I use more)

1 cup cheddar cheese, grated

½ cup mozzarella cheese, grated

Method:

In a medium saucepan, bring water to a boil.

Stir in grits and garlic powder and return to boil.

Reduce to low heat.

Cover and simmer for 15 minutes, stirring occasionally.

Add more water as needed, being sure not to make it soupy.

Add cheeses.

Continue cooking on low heat for 5-10 minutes, stirring frequently until cheese is melted and grits are creamy.

We do not get grits here either, but we do get south African Mealie Meal which is probably finer than grits. I have some here in France, and as I have never tried it with cheese there is going to be a first time in the next couple of days. Thanks Pam. Diane

Diane, I've never heard of AMM but hope you like it with the cheese added. Is it still raining there?

Corgidogmama, great! Nora Mill products are really good and they ship quickly so you'll be eating stone ground grits before you know it. The difference in grits is like comparing regular white bread with artisan bread ~ stone ground grits are so much better!

Cinnamon-Girl, good for you! You know what I'm talking about and I say the more cheese, the better. Although, I love them plain also.

Lia, it is! Thanks for stopping by!

Jacqueline ~ Oh, I love, love NOLA!!! You lucky girl to have grown up there. The music is great, the architecture, the flowers, and beignets! So you know all about those delicious grits!

Jean, hominy grits are made from corn that has been soaked in weak lye water to make the kernels swell. The kernels are then dried and ground. This is done at a grist (not grits) mill such as Nora Mill. Stone ground grits have a crunchy texture and a corny taste. Hope this enlightens you a little!

Dishesdone, they are good. I don't think I've ever had cream of wheat and now I will have to try that. Thanks for stopping by!

Gloria, it is delicious and I could eat the dish much more often, for sure! huggs to you!

Grits are totally new to me Pam - we don't get them over here and I have never tasted them! I wonder why they have not got a market in the UK? They are obviously wholesome and this recipe looks very tasty. I can't think of an alternative to use in the UK - any ideas?

Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans.Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.

Tomás González, In the Beginning was the Sea

DINNER PARTY

Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

United States 7.3.16

Global Visitors 7.3.16

ᴍɪɴɴɪᴇ❣ 13 ʏᴇᴀʀs

May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

May 5, 2004 – Dec 16, 2014

THIS BLOG LAUNCHED OCTOBER 29, 2009

StatCounter

Total Pageviews

Cook.

Eat.

Repeat.

CONNECT HERE...

SEARCH HERE...

Hi, I'm Pam!

My passion is food, whether it’s cooking, eating, talking or reading about it. My blog is all about good home cooked food, with simple instructions, and no weird ingredients, with a few tales now and then. I hope you enjoy your visit and try a recipe or two!